HOW DO I COOK SQUASH - I COOK SQUASH

How Do I Cook Squash - No Bake Cookie Recipes For Kids.

How Do I Cook Squash


how do i cook squash
    how do
  • "Willow's Song" is a ballad by American composer Paul Giovanni for the 1973 film The Wicker Man. It is adapted from a poem by George Peele, part of his play The Old Wives' Tale (printed 1595).
  • (How does) a better "Vocabulary" help me?
  • (How does) PowerGUARD™ Power Conditioning work?
    squash
  • Crush or squeeze (something) with force so that it becomes flat, soft, or out of shape
  • Squeeze or force (someone or something) into a small or restricted space
  • Make one's way into a small or restricted space
  • to compress with violence, out of natural shape or condition; "crush an aluminum can"; "squeeze a lemon"
  • any of numerous annual trailing plants of the genus Cucurbita grown for their fleshy edible fruits
  • edible fruit of a squash plant; eaten as a vegetable
    cook
  • Heat food and cause it to thicken and reduce in volume
  • prepare a hot meal; "My husband doesn't cook"
  • someone who cooks food
  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
  • (of food) Be heated so that the condition required for eating is reached
  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)

Sweet & Spicy Autumn Soup - with recipe
Sweet & Spicy Autumn Soup - with recipe
Made this up on the fly today - turned out really lip-smacking good! There's no meat or dairy (including broth) so it's vegetarian/vegan friendly. And I almost never measure exactly when I'm making soup, everything below is approximate - close, but still approximate. Autumn Soup Ingredients 1 butternut squash, peeled, seeded and chopped. 3 apples, cored, peeled, and chopped 2 large onions, chopped 3 large carrots, peeled and chopped 1 thumb-sized knob of ginger, peeled and finely grated 1 teaspoon pumpkin pie spice 1/4 teaspoon cayenne pepper (optional, or use more/less to taste) 1 teaspoon honey, maple syrup, or brown sugar to help your onions caramelize if they need a little help (optional - I used honey) 2 teaspoons sea salt 1 tablespoon olive oil 2 cups apple cider 1 cup white wine (something light and bright is best - stay away from the chardonnay) Chop your onions first. Heat a soup pan, add the olive oil, and when hot, add the onions. Cook until translucent, then lower the heat, put on the lid, and let them slowly caramelize. You'll need to peek every so often, to make sure they're not burning, and if you need to, you can add a tsp of honey, maple syrup, or brown sugar to help 'em along. But meanwhile, peel and chop your other stuff - deal with the apples last, since they brown easily. Once the onions are caramelized - and this should take about 15 minutes - add the squash, carrots, apples, and ginger. Add the cider and white wine, and top it off with enough water to cover everything in the pot. Add the spices and the salt - go easy on the amounts if you're not sure how you'll like the flavors, because you can always add more toward the end of cooking, if you think you want more. Bring to a boil and then reduce to a simmer, cover, and let it do it's thing for about an hour. It's done when the veggie and fruit chunks are fork tender and the liquid is somewhat reduced. Taste a little of the liquid - if you feel like it needs more salt, spice, or little bit of maple syrup, adjust it to your heart's content. Then, using either an immersion blender or a regular blender, puree until smooth. Serve immediately with nice warm bread and a big ol' salad. That's livin'. Notes: You could make this creamier, if you wanted to, by adding regular whole milk or some cream, or (unsweetened, unflavored) soy or almond milk. And while I only put a sprinkling of pumpkin pie spice on this for garnish, you could easily do slivers of crystallized ginger, dried apple, walnuts or pecans or slivered almonds, frizzled onions - whatever. Soup is a pretty forgiving thing, really.
kabocha squash cake 3: puree the steamed flesh
kabocha squash cake 3: puree the steamed flesh
ah, photography. here we show the pureed flesh mixed in with the other ingredients from step two. BUT. we did not show how we burned our palms cutting off the flesh from the steamed chunks. not did we show that the food processor got stuck on the chunks, and i had to add water. i did let the steamed pieces rest before handling, but that darn squash retains heat quite well. the batter seemed way too liquid, i added more puree.

how do i cook squash
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